bb9 Kobe

Located in Motomachi, this is a Spanish restaurant I had always wanted to visit.It’s not just about tapas or Iberico pork.This is an Asador, a fine dining experience that uniquely cooks Japanese ingredients over fire.The interior exudes a distinctly Spanish atmosphere while surprisingly feeling relaxed. The owner is very friendly, explaining the meaning of the restaurant's name and concept at the start, and introducing each dish as it arrives. This already makes the experience enjoyable.Truffle, homemade butter, and bread.The truffle and butter are indeed powerful, filling the air with their aroma and igniting my appetite.Sanma (Pacific saury) carpaccio.Combined with shallots and Wada sauce, the acidity of the vinegar complements the richness of the sanma, while the bitterness of Wada adds depth. It’s an unexpected combination, but the balance is excellent.Smoked caviar.This has a deeper aroma than fresh caviar. It’s cooked at 59°C, preserving the texture of the pearls while adding a smoky flavor. This method of cooking is fascinating.Okra and hamo (pike eel).Seasonal ingredients are cooked over fire, maintaining their unique flavors.Abalone.Tender yet with a satisfying chew, the more you bite, the more the ocean's umami is released.Kyoto eggplant.This dish makes you realize how creamy and soft eggplant can become. The gentle cooking brings out its deliciousness.Corn and sausage.The sweetness of the corn pairs beautifully with the savory meat. The corn juice that follows is 100% corn, reminiscent of the sweetness of corn I had in Hokkaido.Sweetfish.The skin is crispy and fragrant, while the flesh is plump. The quality of the cooking is evident.Chicken.Tenderloin, breast, and thigh, each with different cooking methods and textures. Even with the same chicken, you can enjoy the individuality of each part.Strip loin.Rich in meaty flavor, with a delightful charred aroma.Pineapple ice.This too is 100% pineapple, retaining a purée-like richness while being served cold like ice cream. It provides a refreshing finish.Smoked ice cream.This left quite an impression. It has a strong smoky aroma, yet it’s creamy and rich in the mouth without being heavy. It keeps playing with fire and smoke until the end.This was my first experience at an Asador, and I’m glad I chose BB9. The focus is on Japanese ingredients, with almost everything—vegetables, seafood, meat, and desserts—cooked over fire. Yet, it never feels monotonous; each ingredient showcases its unique character. I believe the chef's skill is what allows Japanese ingredients to shine through this cooking technique. It felt more like exploring the potential of Japanese ingredients through the Asador method than just Spanish cuisine.The entire course lasted about two and a half hours. It’s a style that allows you to savor the dishes slowly, making it perfect for days when you have time to spare.The owner is quite the wine enthusiast and has an interesting selection of bottles. If you bring up wine, you’ll get swept up in his passion, so just a heads-up on that (laughs). Less

I visited bb9 in Kobe Motomachi with a friend. We relied on Google Maps to find the place, but it was located in a narrow alley, so even though we were right in front of the restaurant, we had to call to ask for directions.Typically, one type of wine is served in a glass for each dish. The amount of wine is either 250ml or 500ml, which significantly affects the course price. My friend and I opted for the 250ml servings.The dishes, infused with the delightful aroma of firewood and charcoal, were served one after another. The ingredients were focused on domestic (including their origins) and homemade products, which I found to be of exceptional quality. Even the raw fish and caviar were lightly cooked over firewood, making them warm yet surprisingly delicious.Overall, the seasoning was light and not heavy at all. It felt like a place to enjoy wine paired with the dishes. The owner provided detailed and enjoyable explanations about the wines.There were two types of ice cream for dessert, each paired with a dessert wine. To finish, we were served warm mint tea. The owner was very kind, and although I wasn't knowledgeable about wine, I had a wonderful experience.They mentioned that the ingredients change with the seasons, so they kindly invited us to come back. The bill for the 250ml wine course for two came to JPY 101,640. While the ingredients were outstanding, they also offered wines aged since the Edo period, priced at JPY 500,000 per bottle, which I believe made the wine more expensive than the dishes.I can't highly recommend it for those who can't drink alcohol, but even as someone who rarely drinks, I was able to enjoy small amounts of wonderful wine without getting too tipsy.Thank you very much to the owner and the staff for a lovely time! Less

About 15 years ago, I was deeply impressed by the flavors at Nuda, a restaurant specializing in wood-fired Spanish cuisine. Now, with a new name and a Michelin star, I felt a bit distant from bb9, but I decided to visit.Though I'm not a big drinker, we toasted with champagne.The homemade butter, infused with the aroma of wood fire, paired beautifully with truffles, creating an incredibly delicious antipasto.Caviar: Warm caviar heated over wood fire. If it exceeds 60 degrees, the proteins denature, and if it drops below 50 degrees, it becomes lukewarm. This caviar was perfectly managed at 55 degrees while being wood-fired. This was my first experience with it, and it was absolutely delicious.The striped jack was served like carpaccio. I expected it to be cold, but it had a subtle wood-fired flavor, and it was incredibly tasty.Bird shell: This was also perfectly heated over wood fire. Each bite was delightful.Young sweetfish: When grilled with its mouth open and facing down, the flavorful fat remains in the head. It was rich and paired excellently with summer vegetables like cucumber, myoga, and okra.Duck chorizo: Despite being called chorizo, the flavor was concentrated. The precise cooking was impressive! The tortilla underneath was also fantastic.Tomato pasta: This was the highlight of the meal. The fruit tomatoes from Kochi were wood-fired. The crushed tomatoes were simply heated without any salt or garlic, creating a pure sauce. The pasta was also unadulterated. I’ve never tasted such delicious pasta before! Additionally, there was a clear juice made from strained tomatoes with junsai (water shield). I was amazed by the junsai at a sushi restaurant recently, but this dish was equally impressive. The sweetness and acidity of the tomatoes were extraordinary!For the fish dish, we had Biwa trout from Lake Biwa. The accompanying turnip was incredibly delicious, with its juiciness coming from steaming rather than wood-firing. The Biwa trout was perfectly cooked with a delightful wood-fired aroma. What a treat!For the main meat dish, it was grilled over high heat for 10-15 minutes, achieving a nice char on the outside while remaining rare inside. The texture around the bone was firm, and the flavorful fat made it undeniably delicious.For dessert, we had two types: Wood-smoked ice cream, which was addictive!A cheesecake made with minimal sugar and wheat. This was the best cheesecake I’ve ever had, overshadowing the typical Basque cheesecake.Finally, instead of coffee or tea, we had mint tea! Made with plenty of mint from Himeji, this tea was rich in flavor and aroma, leaving my full stomach feeling refreshed. It was so delicious.I was reminded of the smoked butter and smoked ice cream from 15 years ago, which left a lasting impression! The importance of aroma is undeniable.I’m grateful for the birthday plate prepared with the same wood used for cooking. The explanations of the dishes were perfect, and the hospitality was satisfying.It was a great meal! Less

I enjoyed a unique experience at bb9, savoring seasonal vegetables, shellfish, fish, and meat, all cooked with care over firewood.Taste - 4.1Unlike simple firewood cooking, the use of woven fire allows for a delicate control of heat and distance tailored to each ingredient, creating a distinctive flavor that is unique to bb9.Service - 4.5The explanations were delivered at a good pace, complemented by engaging conversation, making the dining experience enjoyable. I even had the opportunity to tour the kitchen.Atmosphere - 4.3The stylish appearance of the restaurant appears unexpectedly down a small alley. The interior has excellent lighting, enhancing the dining experience. I look forward to dining in the kitchen next time.Cost Performance - 4.0The lunch price, including pairings, was reasonable, and it was a great opportunity to enjoy the meal while also learning.Drinks - 4.1I was pleasantly surprised by the Spanish wines, which I don't usually drink, but they were enjoyable and left a good impression. Less

I visited "bb9" during my trip to Kobe.The atmosphere was wonderful, and I could feel the creativity and attention to detail in the dishes. The use of firewood and the unique combinations of ingredients provided an experience that I believe you can only have here.The wine selection was also impressive, featuring a rare and expensive old vintage that was absolutely delicious.However, to be honest, the prices were higher than I expected. I was a bit surprised that the bill exceeded JPY 50,000 for a half pairing, and if the cost of the old wine was reflected in the total, it would have been reassuring to know in advance.Regarding the dishes, I found the tomatoes to be a bit too acidic for my taste, and the final meat dish was slightly different from what I prefer.While the strong commitment to quality and uniqueness was evident, I think the taste and pricing may not suit everyone. Overall, it was a memorable place in terms of atmosphere and experience. Less